Cold Pressed Avocado Oil
With its characteristically smooth yet buttery taste, naturally pressed avocado oil is one of the healthiest and most flavourful edible oils in the world.
There are no additives, preservatives, or trans fats, and it contains high levels of healthful monounsaturates, carotein, lutein and phytosterol. Avocado oil has the highest smoke point of any vegetable oil, making it ideal cooking oil. And its unique, subtle taste make it the perfect ingredient for all kinds of recipes: salads, marinades, roasts, grilling, baking, and much more.
Avocado (Persea americana), sometimes known as alligator pear or butter pear, is a natural fruit originating from Central America.
It has been cultivated for many centuries, dating back at least to the Aztec era. Today its production has spread to temperate and sub-tropic regions the world over.
Avocado is a year-round rather than seasonal crop. In regions like Australia and New Zealand it is often processed in olive oil mills during the months outside of the olive harvest season.
Like extra virgin olive oil, avocado oil is manually extracted from the fruit, without the use of chemicals. The pulp is separated from the skin and seed, dehydrated, and naturally pressed. Our oil is made from naturally ripened avocadoes and strictly complies with BRC guidelines – food safety international standards governing all levels of the food chain.
Naturally pressed avocado oil can safely be heated up to 480°F (249°C), ideal for all types of high-heat cooking: baking, stir-frying, deep-frying, searing, barbequing, roasting or sautéing. But it’s more than a cooking oil. Avocado oil’s light, buttery flavour make it an ideal ingredient as well. From salad dressings to dips, marinades to desserts, you can substitute avocado oil for butter or olive oil in any traditional recipe.
St. Malo naturally pressed avocado oil is similar in fatty acid profile to extra virgin olive oil and has a wide range of health benefits
High in healthy oleic acid, reducing the risk of cancer and auto-immune diseases
Reduces bad cholesterol and the risk of serious coronary heart disease
Extremely low in unhealthy trans fatty acids
A good source of vitamins A, B, C and E proteins
High in carotenoids, known for their anti-carcinogenic properties
Beneficial for both hair and skin, including relief of eczema
Because of its extremely high smoke point, avocado oil retains its nutritional value better than any other cooking oil
Compliant with British Retail Consortium (BRC) standards, a global food safety initiative for the prevention of contamination
Quinoa, Kale and Avocado Salad
Three super foods packed into a quick and savory dish, you can serve this salad as an appetizer or side, or on its own as a meal. This dish pairs nicely with hearty whole-grains and flatbreads.
1cup uncooked quinoa
2cups water with a pinch of salt
zest from 1 medium lemon
1tbsp fresh lemon juice
1tsp Dijon mustard
2tbsp balsamic vinegar
¼cup St. Malo avocado oil
fresh cracked black pepper
1large bunch kale
1large avocado, seeded, sliced
Bring the quinoa and salted water to a boil, lower heat, and simmer covered for 15 minutes or until the water is absorbed. Place the quinoa in a large serving bowl. Mash the anchovies, garlic and a pinch of salt to form a paste. Stir in the lemon juice, then work in the mustard. Slowly whisk in the avocado oil and season to taste with salt and pepper.
Finely chop the kale, discarding the stems, and mix into the quinoa. Add in the shallots and avocado, and gently toss in the vinaigrette. Season to taste.
Pan-Roasted Sea Bass with Citrus
Light, healthy, flavourful — and easy to prepare — here’s a dish you can make any day of the week. Drizzle with avocado oil before serving for a smooth, buttery finish and maximum nutritional value.
6oz fillet of Sea Bass
4tbsp avocado oil
1pinch of coarse salt
Preheat oven to 450° F. Halve one orange and one grapefruit, squeeze fruit juice into a serving bowl, and lightly season with salt. Remove skin and membranes from remaining fruit and set aside separately. Peel, halve and chop avocado and gently fold into the orange and grapefruit membranes.
Add canola oil to an ovenproof skillet and bring to high heat. Pat dry and lightly season fish. Cook 4–5 minutes,until golden brown on the bottom. Then turn over the fillets and bake 3–5 minutes, until they are just cooked.
Plate the fruit and avocado mixture, and top with the fillets. Spoon the citrus juices over the filets and lightly drizzle with fresh avocado oil. Serve immediately.
Lemon and Avocado Oil Cake
A warm, subtle combination of two tropical fruits – lemon and avocado – this simple cake is an instant classic. Serve it on its own or dress it up with whipped cream and fresh fruit. A guaranteed crowd pleaser.
¾cup avocado oil
1cup all-purpose flour
5large eggs, separated
¾cup granulated sugar
3tbsp icing sugar for dusting
Preheat oven to 350°F. Oil a 9-inch spring form pan with avocado oil, lay down a sheet of parchment paper, then oil the top of the parchment paper with oil as well. Zest and squeeze the lemon. Whisk the zest and all-purpose flour; set aside juice.
In an electric mixer, beat the egg yolks and ½ cup of sugar at high speed, until pale and thick. Reduce speed to medium and add avocado oil and 1 1⁄3 table- spoons of lemon juice. Beat until just combined. Gently layer in the zest and flour mixture, stirring manually with a wooden spoon or spatula.
In a separate bowl, beat egg whites with ½ teaspoon salt at medium-high speed until foamy. Slowly pour in ¼ cup sugar and continue to beat until egg whites just hold soft peaks, about 3 minutes. Gently but thoroughly fold egg whites into yolk mixture. Pour batter into pan, tapping several times to release air bubbles. Bake until golden brown, approximately 45 minutes. Let it cool completely and dust with a generous amount of icing sugar before serving.